- head of Chinese cabbage - 1 piece
- a bunch of green onions - 1 piece
- garlic - 2 teeth
- a pod of red chili - 1 piece
- green chili pepper - 1 piece
- a piece of ginger root - 1 piece (4cm)
- soy sauce - 5 Art. spoons
- rice vinegar - 5 Art. spoons
- sugar - 2 items. spoons
- paprika - 2 Art. spoons
- sodium glutamate 0.5 teaspoons
- salt - 3 items. spoons
Remove the Chinese cabbage from the top leaves. Cut into 4 pieces along, then cut across with strips one cm wide. Place the cabbage in a deep bowl, cover with salt. Cover with a food film and leave to stand for 24 hours. At the end of the day, slightly stir the cabbage with your hands, remove the secreted juice. Wash the spring onion, cut into thin rings. Garlic clean and finely chop. Red and green chile washed, cut the stem and seeds, rinse again, finely chopped. Ginger clean and grate. Pour into cabbage and stir. Mix the soy sauce with the vinegar, sugar, paprika, sodium glutamate and a little water. (Instead of rice vinegar, you can use any other - wine or apple.) Mix the mixture into the cabbage. If not enough to hide the cabbage in the mixture, add water. Cover and let stand in the cold for 2-3 days.
Servings: 10